Food Production

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The debate about the safety and need for genetically modified (GM) crops and foods began in the 90's. Although for years together man has been breeding and cross breeding plants and animals, it is only in the recent years that these issues have taken a serious turn.


With the increase in global population, man has to produce enough food with the limited land and water resources. Modern agriculture produces significantly more food per area unit than traditional agriculture. However, genetic and other improvements can allow for still higher agricultural productivity without the need for extensions of cultivated areas (Sanandaji and Brandberg, N.D.).
This paper begins with a brief history of the new GM technology, and then explains what is genetic modification and how it is carried out, further it explains the benefits and controversies of genetically modified organisms on environment and health and finally concludes the paper with an answer to all these questions.
Biotechnology: According to the draft Protocol on Biosafety, modern biotechnology means the application of: in vitro nucleic acid techniques, and fusion of cells beyond the taxonomic family that overcomes natural physiological reproductive or recombination barriers and that are not techniques used in traditional breeding and selection.
Bacillus thuringiensis (Bt): Bacillus thuringiensis (Bt) is a soil bacterium that produces toxins against insects (mainly in the genera Lepidoptera, Diptera and Coleoptera). Bt preparations are used in organic farming as an insecticide.
Bt crops: Bt crops are genetically modified to carry genetic material from the soil bacterium Bacillus thuringiensis. ...
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